Pastries

We opted for a creamy honey topping, a thicker version of honey that, unlike liquid honey, contains a crystalline structure that makes it ideal...

A cake doughnut done correctly has a tender interior—denser than a yeast-raised doughnut—with a slightly crunchy, cracked exterior. Tiny flecks of baked-in blueberry and...

Originating in the United States in the mid-1920s, these flaky puff pastries get their name from the oversized claw-like shape. As the dough rises,...

These indulgent rounds prove that chocolate for breakfast is here to stay. The final touch, a simple White Drizzle made with milk and sugar,...

Laminated dough often requires the arduous task of layering and folding fat—in this case butter—into the dough in a continuous loop. We save time...

Bring the art of pâtisserie and boulangerie to your kitchen. In celebration of France’s Bastille Day on July 14, we have the Francophile’s guide...

Nashville chef and baker Lisa Donovan uses this master dough for all of her hand pie variations: Roasted Strawberry Hand Pies, Dried Apple Hand...

While decorating these classic Strawberry Mascarpone Strudels, we looked to strudels’ nostalgic breakfast cousin, the Pop Tart. For our version, we swap out the...

Try your hand at these flaky, filling-stuffed pastries. They’re easier than you think once you've made a batch of our Danish Dough!  Traditional Cream...

A generous sprinkling of ginger sugar gives this impressive Strawberry Ginger Kouign Amann an addictive crunch, while its crisp, airy layers come from the addition...